Fall 2020 October ~ November ~ December

Fall 2020

October ~ November ~ December

Join us in the Store, the Market Café & check out our many opportunities for Hands-

On, Demonstration & Virtual Cooking Classes on the next page!

CHICAGO METALLIC LOAF PANS

“With bread all sorrows are less.” Don Quixote

Covid-19 unleashed an amazing pastime: the joy of baking

bread! We’ve found that the best tool for baking loaves of

bread is Chicago Metallic’s Loaf Pans. We Carry them in 1 &

1½ pounds and a set of 4 Mini Loaf Pans.

ZAVOR LUX LCD MULTI-COOKER

The ZAVOR LUX LCD Multi-Cooker is truly a Multi-tasker!

It’s a Pressure Cooker, a Slow Cooker, a Rice Cooker & a

Yogurt Maker! You’ll love the large LCD (Liquid Crystal

Display screen) & easy to use controls. It has 10 cooking

functions & more than 30 settings for one-pot cooking and

ATK* tested it as 3x faster than the competition!!! We’d

love to show it to you!

America’s Test Kitchen*:

Best Multi-Cooker

HAMMER STAHL 21 PIECE CLASSIC CUTLERY COLLECTION

The first thing to know about these knives is that they are made from

the highest quality high-carbon German steel. And very important for a

long life: these blades have a taper-ground edge which makes them easy

to sharpen. The handles are made from very durable and ergonomic

Pakkawood for comfort. The heel - the rear part of the cutting edge of

the blade – is sharp for increased productivity. The arrows point to the

two removable steak knife blocks. We’d love to show you all these

features! You’ll know why this is such a wonderful investment and makes

an incredible gift!

A. Main Block & Two Removable Steak Knife Blocks B. 8” Honing

Steel C. 8” Bread Knife D. 10” Slicer E. 8” Carving Knife

F. Carving Fork G.7” Vegetable Cleaver H. 7.5” Santoku Knife

I. 4.5” Santoku Knife J. 5” Cheese Knife K. Eight 4.5” Steak

Knives L. 3.5” Paring Knife

TO REGISTER FOR CLASSES CALL: 480-596-5628

Welcome to Sweet Basil Cooking School!

Join us in our comfortable, modern kitchen for lots of exciting classes! Most of the classes are hands-on so

you have the benefit of learning by doing. Demonstration classes are noted in the descriptions. Virtual classes

offer the opportunity to take a class from the comfort of your kitchen and cook along with our chef as she

leads you through the lesson while cooking in our kitchen. Classes held at Sweet Basil include a copy of the

recipes & a meal of the foods prepared. Virtual classes include a copy of the recipes, a shopping list of

ingredients and an equipment list emailed to you several days before your class. You can register for a class on

our web site sweetbasilgourmet.com, in the store or by phone. Class schedules are available on our Web site:

http://sweetbasilgourmet.com/classes/

COVID SAFETY PRACTICES: Your safety is our most important goal. During the Pandemic with hands-on classes we have

created cooking stations in our kitchen so that each person is 6 feet from the next person during the lesson. Masks are required

throughout class and we provide gloves which must be worn during class. The kitchen is sanitized before and after each class.

When it’s time to eat, in order to achieve minimal contact, the food is plated and served to each student by the chef and assistant.

These standards are maintained so that each person in class is following CDC guidelines for recommended safety. In our

Demonstration classes each person is seated 6 feet from the next person.

CANCELLATION POLICY: If you must cancel a class, we can refund the amount or give you credit for another

class up to one week before the class. Up to 72 hours before the class, we can give you credit for another

class. No refunds or credit can be given for cancellations less than 72 hours before a class.

HOLIDAY COOKIES CANCELLATION POLICY: Please select class dates and times carefully as there can be

no switching, refunds or credits for these classes. You may send someone else in your place.

HOLIDAY COOKIES: Bourbon Balls~Brandied Cranberry Drops~Candy Cane Pinwheels~Chocolate Butterscotch

Clusters~Chocolate Dream Bars~Chocolate Snowball Cookies~Chocolate Truffle Cookies~English Toffee

Crisps~Ginger Cookies~Mexican Wedding Cookies~Oreo Truffles~Pumpkin Pie Drops~S'mores Bars~Yule Logs

Always at Sweet Basil We offer Complimentary gift-wrap for any purchase of $25.00 or more. We can ship your gifts (UPS)

anywhere in the United States. Try our rich and flavorful Gaviña Coffees, if you love coffee we think you’ll

be hooked! Sign up for the Coffee Club and when you purchase 10 pounds of coffee, you get the next pound

free. Our colorful Gift Baskets are great for gift giving! They combine convenience and thoughtfulness for

anyone - out of town relatives and friends, business associates & colleagues, corporate gift giving - anyone who

would enjoy a selection of "gifts within a gift!" They can be custom-made from just about anything in the

store - including our bountiful selection of gourmet foods - or order from our pre-made selection. Gift

Certificates are available in any amount in the store by phone or on our web site. They are good for cooking

classes and store merchandise. Knife Sharpening Ask us about Private & Team-building cooking classes.

Purchase Sweet Basil Gift Certificates online at sweetbasilgourmet.com/gift-certificates/

Sweet Basil Instructors

Lisa Brisch – Dinner Thyme Personal Chef Service

Linda Martin – Anthem Country Club; Owner, Dinner Designs Catering

Terri Milligan - Savory Spoon Cooking School, Edible Door Magazine, youtube.com

Scott Weaver – Great Chefs of France Cooking School, Plaza Hotel, Cheesecake Factory

“Enjoy what you’re doing. That’s really what cooking is about.

You want to be able to have fun."

Chef Joseph Leibowitz


OCTOBER FRI OCT 2 LUNCH AND LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00

Enjoy a delicious lunch made for fall. Our DEMONSTRATION lesson teaches Spice Rubbed

Pork Tenderloin with Ancho Coconut Reduction served with Basmati Cashew Rice with fresh

Herbs. Dessert will be Bourbon Peach Upside Down Cake with Whipped Cream. We’ll enjoy

this lunch with Blackberry Bourbon Iced Tea. THIS IS A DEMONSTRATION CLASS

FRIDAY OCT 2 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple

Make this evening a fun “date” night and you and your partner will be a team preparing a three-

course gourmet dinner. Come for a great evening to be part of Oven Roasted Crab Cake Amuse

with Lemon-Caper Aioli and Crispy Celery Root & Fresh Apple Salad with Hazelnut Dressing,

served with Chardonnay. The entrée is Butter Sautéed Chicken Piccata with Lemon & Capers

and Curry Scented Roasted Vegetables, served with Zinfandel. Dessert will be Flourless

Chocolate Cake with Homemade Toasted Almond Ice Cream & Shaved Chocolate. THIS IS A HANDS-ON CLASS

SAT OCT 3 KIDS & PARENTS BAKE S. Weaver 9:30 AM – 12:30 PM 60.00 per person

Kids if you are 8 or above, invite a parent to come with you to learn to bake these yummy baked

treats! Then you can make them as special creations for your family and friends. Come to learn

Fresh Apple “Tostada” with fresh Whipped Cream (open face Pie Crust with yummy baked

Apples that resembles a Tostada); Chocolate Banana Bread with Vanilla Frosting; Fluffernutter

Blondies (Chocolate Brownie with Peanut Butter); S’mores Casserole, and Pizza Taquitos with

Tomato Sauce, Pepperoni and Cheese. THIS IS A HANDS-ON CLASS

SAT OCT 3 FALL IN THE SOUTH OF FRANCE Terri Milligan 2:00 – 5:00 PM 65.00

Learn secrets to creating specialties from Southern France and how these flavors can easily come

together. Discover from this hands-on experience why French cuisine is enjoyed and celebrated

for its’ distinctive natural flavors. Come have fun and learn to prepare Pistou Provencal Soup

with Basil Mint Pesto; Twice Baked Goat Cheese Soufflés; Roast Chicken Provencal with White

Wine, Olives, Tomatoes and Shallots, and Pear and Blue Cheese Pissaladiere (French Puff Pastry

Pizza). Dessert will be Apricot and Fig Clafoutis with Vanilla Bean Ice Cream. THIS IS A HANDS-ON CLASS

Market

Café Facts

Sweet Basil’s Market Café is open Tuesday thru Saturday from 11AM until

3PM.

You can dine in our cozy Café or dine on our covered patio weather

permitting or call ahead for Take Out.

We Deliver! Contact ezCater at https://www.ezcater.com/catering/pvt/sweet-

basil-market-cafe-1 or Postmates, Uber Eats, Grubhub or Uber Eats.

https://www.ezcater.com/catering/pvt/sweet-basil-market-cafe-1

https://www.ezcater.com/catering/pvt/sweet-basil-market-cafe-1


MONDAYS OCT 5 – OCT 26 KIDS COOK After School L Martin 3:45 – 6:15 PM 240.00

If your child is 8 or above and likes to cook, this four-week series may be a great way to

encourage that interest with an after school hands-on class each week. The lessons teach foods

they can make for themselves at home including helping get dinner together. Sign up for a fun

and engaging experience! They will learn: Week 1 – Easy Family Dinners: Crispy Romaine

Chopped Salad with Homemade Croutons & Creamy Italian Dressing; Oven Roasted Chicken

Fingers with Dr. Pepper Barbecue Dipping Sauce; Spaghetti with Homemade Meat Sauce;

Chicken & Cheese Enchiladas, and Peach Cobbler with Freshly Whipped Cream. Week 2 –

Anytime Snacks - Homemade Hummus with Pita Chips; Fresh Tomato & Mozzarella Grilled

Cheese; Yogurt & Fresh Fruit Parfaits with Homemade Granola; Fresh Tomato & Basil

Bruschetta, and Chocolate Chip-Oatmeal Cookies. Week 3 Pizza – Three Cheese Pizza with

Sweet Tomato Sauce; Roasted Potato & Cheese Pizza with Fresh Herbs; Sausage Pizza with

Homemade Marinara & Mozzarella; Tomato & Fresh Basil Margarita Pizza, and S’mores

Dessert Pizza. Week 4 – Baking: Raspberry-Lemon Muffins; Best-ever Chocolate Cake; New

Orleans-style Powdered Sugar Beignets; Fresh Made Italian Bread, and Homemade Cinnamon

Rolls with Vanilla Icing.

THESE ARE HANDS-ON CLASSES

TUES OCT 6 – DEC 22 ESSENCE OF COOKING Linda Martin 6:30 – 9:30 PM 780.00

This 12-week culinary course is for those who want to learn about all facets of cooking to

become good well-rounded cooks at home. This series includes lectures; written materials;

demonstrations of culinary terms; techniques & tools; ingredient selection; menu planning &

presentation techniques. Hands-on lessons with new recipes will be: Kitchen Basics,

Terminology & Knife Skills; Sauces; Soups; Sautéing & Braising; Eggs; Grilling & Roasting;

Fish & Shellfish; Potatoes, Pasta & Rice; Quick Breads & Yeast Breads; Desserts,

Hors d’oeuvres; International Cuisine, & Graduation Dinner.


WEDNESDAY OCTOBER 7 SOUS VIDE AM Lisa Brisch 2:00 – 4:00 PM 30.00

As a way of cooking in a temperature-controlled water bath, the Sous Vide method ensures that

food will be cooked perfectly every time. Because food cooks in its’ own juices, maximum

flavor is achieved by poaching inside sealed bags in precise and measured conditions. Learn to

use the technique for your own enjoyment. Our lesson will be Tomato & Basil Bruschetta with

Sous Vide Ricotta Cheese, Starbucks-Style Egg Bites, & Sous Vide Limoncello. THIS IS A VIRTUAL CLASS

WEDNESDAY OCTOBER 7 SOUS VIDE PM Lisa Brisch 6:00 – 8:00 PM 30.00

As a way of cooking in a temperature-controlled water bath, the Sous Vide method ensures that

food will be cooked perfectly every time. Because food cooks in its’ own juices, maximum

flavor is achieved by poaching inside sealed bags in precise and measured conditions. Learn to

use the technique for your own enjoyment. Our lesson will be Tomato & Basil Bruschetta with

Sous Vide Ricotta Cheese, Starbucks-Style Egg Bites, & Sous Vide Limoncello. THIS IS A VIRTUAL CLASS

Store

Fact

If you haven’t tried our Gaviña Coffees, you should! We grind these beans fresh to order!


THURS OCT 8 FRENCH COUNTRY HARVEST Linda Martin 6:30 – 9:30 PM 65.00

The lovely satisfying flavors that come from the French countryside are easily created for our

enjoyment with this inspiring lesson. If you love great food, you will love these recipes for these

light delicious flavors. Come have fun learning Caramelized Onion & Fresh Apple Tarts with

Gruyere & fresh Thyme; Crab Soup with Fennel & Fresh Tomatoes; Cassoulet of White Beans,

Sausage, & Fresh Herbs with Spinach Pesto, and Browned Garlic Brussels Sprouts. Dessert will

be Dried Cherry & Apple Galette with Homemade Caramel Sauce. THIS IS A HANDS-ON CLASS

FRI OCT 9 LUNCH AND LEARN Scott Weaver 12:00 NOON – 1:00 PM 30.00

Enjoy a lesson that will teach classic techniques and a totally cravable meal. Our

DEMONSTRATION is Shrimp and Wild Mushroom Risotto with Lemon Gremolata, served

with Lemon-Thyme Roasted Carrots. Dessert will be Alsatian-Style Apple Tart with Crème

Fraiche. THIS IS A DEMONSTRATION CLASS

FRI OCT 9 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple

Plan a fun culinary evening with your partner and be part of a group of couples who will make

this delicious three course meal. Couples will work together to prepare Puff Pastry & Crab

Layered Mini Napoleons Amuse, and Baby Greens & Hearts of Palm Salad with Candied Pecans

& Dijon Vinaigrette, served with Sauvignon Blanc. The entrée is Charred New York Steaks with

Grilled Onions & Chipotle-Red Pepper Sauce, and Grill Roasted Vegetables with Pine Nut Pesto

& Fresh Parmesan, served with Cabernet Sauvignon. Dessert will be Chocolate-Grand Marnier

Soufflés with Freshly Whipped Cream. THIS IS A HANDS-ON CLASS

SATURDAY OCTOBER 10 KNIFE SKILLS Scott Weaver 9:30 AM – 12:30 PM 50.00

Some of the most important tools in a kitchen are the knives you use. This class offers a unique

hands-on experience teaching how to easily use a chef’s knife and paring knife. Each participant

will receive an array of Vegetables and Fruits along with a chef’s knife and paring knife to work

with. As the instructor leads you through the lesson you’ll learn how to easily and safely chop,

slice, dice and julienne. Learn what knife to use with each job and how to maintain your knives

at home. THIS IS A HANDS-ON CLASS

SAT OCT 10 MARTINIS & FUN FALL FLAVORS KITCHEN SOURCE 2-5 PM 40.00

Join us for a fun afternoon of cooking, eating and sipping specialty Martinis when our friends

from Kitchen Source in LA and Phoenix come and show off their amazing tools, cookware,

recipes and Martini making skills! This class will introduce you to the awesome Hammer Stahl

cookware as we prepare an appetizer menu of: Beef Tenderloin Kebabs with Bacon, Shallots and

Mushrooms; Roasted Potatoes with Sour Cream and Onion Dip; Garlic Roasted Shrimp with

Cocktail Sauce, and Pizza Bites with Caramelized Onions, Figs, Arugula and Blue Cheese.

While we enjoy each finger-food we’ll sip Melon Cucumberitnis, Woo Woo Cocktail and

Banana Split Martini. THIS IS A DEMONSTRATION CLASS

Store

Fact

We sharpen knives! ($3.50 per knife)


TUES OCT 13 CLASSIC FALL DINNER Scott Weaver 9:30 AM – 12:30 PM 65.00

Enjoy a lesson created with classic fall flavors & a dinner perfect for your family or a small

gathering of friends. Our lesson teaches a satisfying menu of Butternut Squash Soup with Pecan

Brittle; Braised Beef Short ribs in Cabernet Parsley Gremolata; Lyonnaise (Gratin) Potatoes, and

Balsamic Glazed Roasted Brussels Sprouts. Dessert is a special Apple Pie with Rosemary Crust

and a fresh layer of Caramel Sauce on top. THIS IS A HANDS-ON CLASS

WEDNESDAY OCT 14 ASIAN FAVORITES Lisa Brisch 2:00 – 4:00 PM 30.00

Enjoy a lesson of Asian foods and flavors with recipes you can easily create at home with a little

instruction you’ll receive in this lesson. Cook along with our chef to learn Saigon Crepes with

Shrimp, Bacon & Scallions (Rice Flour-Coconut Milk Crepes cooked with pieces of Shrimp,

Bacon, & Scallions) and Korean Bulgogi (quick grilled/broiled strips of Ginger-Garlic marinated

Beef served in Lettuce Leaves with Sesame Dipping Sauce). We’ll finish with a delicious and

satisfying Vietnamese Avocado Shake. THIS IS A VIRTUAL CLASS

WEDNESDAY OCT 14 ASIAN FAVORITES Lisa Brisch 6:00 – 8:00 PM 30.00

Enjoy a lesson of Asian foods and flavors with recipes you can easily create at home with a little

instruction you’ll receive in this lesson. Cook along with our chef to learn Saigon Crepes with

Shrimp, Bacon & Scallions (Rice Flour-Coconut Milk Crepes cooked with pieces of Shrimp,

Bacon, & Scallions) and Korean Bulgogi (quick grilled/broiled strips of Ginger-Garlic marinated

Beef served in Lettuce Leaves with Sesame Dipping Sauce). We’ll finish with a delicious and

satisfying Vietnamese Avocado Shake. THIS IS A VIRTUAL CLASS

THURSDAY OCTOBER 15 THAI IT ON Linda Martin 6:30 – 9:30 PM 65.00

This lesson of Thai specialties teaches about the ingredients and spices, and how to combine

them to create the magical flavors we enjoy so much. Take this opportunity to learn so you can

enjoy these dynamic flavors whenever you like. Come for this lesson of Thai Sweet Potatoes

with Curry, Chilies, & Toasted Coconut; Spicy Grilled Beef with Pickled Cucumber Relish; Tom

Yum Soup; Yellow Curry Chicken with Potatoes & Vegetables, and Coconut & Ginger True

Thai Ice Cream with Chocolate-Rum Sauce. THIS IS A HANDS-ON CLASS

FRI OCT 16 LUNCH AND LEARN Linda Martin 12:00 NOON – 1:00 PM 32.00

Take yourself out to lunch and enjoy a delicious meal and learn from the DEMONSTRATION

how to prepare it all. Come for Pistachio-Crusted Fresh Salmon with Lemon-Caper Aioli; Orzo

Pilaf with Green Onions & Fresh Grated Parmesan, and Agave Glazed Carrots with Fresh

Rosemary. Dessert will be Peach & Blueberry Cobbler with Homemade Vanilla Ice Cream. THIS IS A DEMONSTRATION CLASS


Invite your partner to share a great meal you will be part of creating with a group of other

couples. This three-course gourmet menu teaches recipes you can enjoy using for a long time.

Our lesson is Baklava Style Baked Brie Amuse with Pistachios & Orange-Cardamom Syrup, and

Grilled Corn with Watercress Salad with Balsamic & Honey-Dijon Vinaigrette, served with

Pinot Grigio. The entrée is Cedar Plank Grilled Salmon with Fresh Herb Pesto; Individual Green

Chili Mac & Cheese, served with Pinot Noir. Dessert will be magical Cruzan Banana & Rum

Flambé with Homemade Vanilla Bean Ice Cream. THIS IS A HANDS-ON CLASS


BREAD BAKING SERIES Saturdays October 17, 24 & 31 This three-part series is offered on three consecutive Saturdays and will teach how to use

Sourdough and Yeast to make and achieve success with a wide range of Breads. Thought and

focus will be paid to the step by step process and the final presentation of each recipe. If you

want to become a Bread maker, this great series will teach you how.

SAT OCT 17 BREAD BAKING I Scott Weaver 9:30 AM – 12:30 PM 65.00

This is the everything Sourdough class. The focus of this class will be to work with Sourdough

and make classic Breads learning all the steps to the process. Everyone in class will receive a

little of Chef Scott’s live yeast starter to take home and maintain going forward. Our lesson is

Sourdough Country Bread “Boule” (round) with Sundried Tomato Butter; Sourdough “Ficelle”

(flute shape) Baguettes garnished with Maldonado Salt; Seeded Sourdough Wheat (oval) loaf

with House-made Blueberry Jam; Sourdough Pizza “Santa Margarita” using live Yeast to make

the tastiest Pizza Crust. THIS IS A HANDS-ON CLASS

SATURDAY OCTOBER 17 MACARON MAGIC Terri Milligan 2:00 – 5:00 PM 65.00

Learn to create these little treasured Cookies with perfect execution. Chef Milligan wrote a

cookbook on the Macaron making process. Learn from her recipes and methods to make your

own perfect creations. Our lesson is Blue Tiffany Macarons; Rose Buttercream Macarons;

Funfetti Macarons; Chocolate Grand Marnier Ganache Macarons, and Lavender Macarons. THIS IS A HANDS-ON CLASS

TUES OCT 20 HEALTHY COOKING Scott Weaver 9:30 AM – 12:30 PM 70.00

Want to incorporate a healthy diet into your lifestyle? This class introduces a gluten-free and

vitamin rich menu, with the concept of how to cook and eat nutritionally dense foods. The menu

is one you can easily prepare and enjoy with your family, friends and anyone who appreciates

“healthy” eating. Enjoy delicious recipes of Chickpea Hummus with Smoked Paprika and Gluten

Free Crackers; Superfood Salad with Chicken, Lentils, Farro, Avocado, Kalamata Olives and

Seeds with a Zesty Lemon Vinaigrette; Grain Salad of Quinoa and Wheatberries with Cedar

Plank roasted Salmon and fresh Herbs, and Grass-fed Beef Steak with Lemon Thyme Carrots,

and Mashed Cauliflower. Dessert will be Dairy Free Peanut Butter Chocolate Cookie Bars. THIS IS A HANDS-ON CLASS

WEDNESDAY OCT 21 KOREAN SPECIALTIES Lisa Brisch 2:00 – 4:00 PM 30.00

Experience preparing specialties of the Korean cuisine and gain an understanding of how

traditional meals are prepared using ingredients unique to the culinary culture. Our lesson is

Extra-Flaky Scallion Pancakes, Dak Bokkeum with Spinach (Korean Chicken with Spinach), and

Quick Grape Tomato Kimchi. THIS IS A VIRTUAL CLASS

WEDNESDAY OCT 21 KOREAN SPECIALTIES Lisa Brisch 6:00 – 8:00 PM 30.00

Experience preparing specialties of Korean cuisine and gain an understanding of how traditional

meals are prepared using ingredients unique to the culinary culture. Our lesson is Extra-Flaky

Scallion Pancakes, Dak Bokkeum with Spinach (Korean Chicken with Spinach), and Quick

Grape Tomato Kimchi. THIS IS A VIRTUAL CLASS


THURS OCT 22 ADULT SPOOK PARTY Linda Martin 6:30 – 9:30 PM 65.00

On this favorite holiday gather your group to enjoy an amazing menu of hauntingly good foods.

All will have a “howling” good time, gobbling up Harvest Pizza with Bacon, Red Onion, Apples,

& Fontina Cheese; Deviled Bones (Spiced Pork Ribs); Spicy “Rabid Zombie” Chicken Wings

with Cool Dipping Sauce; Mini “Ancient” Cheddar Mac & Cheese, and Red Velvet Mini

Cupcake Bites with Halloween Icings. Enjoy this spooky Cocktail: Vampire Kiss (Vodka,

Raspberry Liqueur, and Sparkling Wine). THIS IS A HANDS-ON CLASS

FRI OCT 23 LUNCH & LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00

Enjoy lunch and a lesson with an array of contemporary flavors paired with timely autumn

ingredients. Enjoy a DEMONSTRATION of Shaved Brussels Sprout, Apple and Pomegranate

Salad; Skillet Mustard and Roasted Apple Chicken Breast with Pan Sauce and Butternut Squash.

Dessert will be Pear Crisp with Cinnamon Whipped Cream. We’ll serve a Cranberry Ginger

Moscow Mule with lunch. THIS IS A DEMONSTRATION CLASS

FRI OCT 23 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple Make this a great night with your partner preparing an amazing three-course meal with together

with other couples. We’ll serve a sampling of wines when everyone sits down to enjoy it. Come

to learn Chorizo stuffed Bacon Wrapped Date Amuse and Salad of Warm Walnut Crusted Goat

Cheese on Baby Greens, served with Chardonnay. The entrée is Roasted Beef Tri-Tip with

Madeira-Mushroom Sauce and Grilled Red Potatoes with Watercress & Blue Cheese Vinaigrette,

served with Zinfandel. Dessert will be Dark Chocolate Cake with Candied Ginger Ice Cream &

Chocolate-Rum Sauce. THIS IS A HANDS-ON CLASS

SAT OCT 24 BREAD BAKING II Scott Weaver 9:30 AM – 12:30 PM 65.00

This Bread making lesson starts with making a variety of Sourdough Crackers using the

sourdough starter made in week one. We’ll go on to work with yeast Breads learning the step-by-

step process for each. Breads include the Flat Bread – Naan, served with Yogurt Dip; traditional

Italian Loaf; Focaccia decorated with Peppers, Herbs and Tomatoes, and Gluten-free Bread.

Come for an inspirational Bread-making lesson to bake recipes you can love using often in your

daily life. THIS IS A HANDS-ON CLASS

SAT OCT 24 GLUTEN FREE & DELICIOUS Terri Milligan 2:00 – 5:00 PM 65.00

If you are eating a gluten free diet, this class will teach you an exciting variety of flavors to add

to your repertoire of gluten free favorites. Come for an inspiring and fun lesson to make Grilled

Tandoori Tofu with Red Peppers and Broccoli; Chocolate Waffles with Homemade Cinnamon

Syrup; Jackfruit “Carnitas” Corn Tortilla Tacos; Seeded Beet and Carrot “Burgers” with Tahini

Sauce, and Dark Chocolate Walnut Bars. THIS IS A HANDS-ON CLASS

TUESDAY OCT 27 PASTA AND SAUCES Scott Weaver 9:30 AM – 12:30 PM 65.00

Learn to make fresh Pasta adding vegetables and flavorings to the Dough for flavor and variety.

Sauces made from scratch will complete each Pasta dish. Come for a fun lesson to learn Classic

fresh-made Fettuccine Alfredo with Peas and Pancetta; Autumn Fusilli Pasta with Herbed Cherry

Tomatoes and fresh Mozzarella; fresh Spinach Pasta with Walnut Pesto and Sage Butter; fresh

Beet Pasta with Cilantro and Lemon Butter Sauce, and fresh Black Pepper Pasta with Melty

Mozzarella and Fresh Tomato Sauce. THIS IS A HANDS-ON CLASS


WEDNESDAY OCTOBER 28 MULTI COOKER Lisa Brisch 2:00 – 4:00 PM 30.00

Using a Multi-cooker can make your food preparation blissfully easy. Come learn the steps to

slow cook and pressure cook these specialties. Our lesson is Chef Lisa's Famous Carrot Soufflé

and Classic Deviled Eggs, and Macaroni and Cheese. THIS IS A VIRTUAL CLASS

WEDNESDAY OCTOBER 28 MULTI COOKER Lisa Brisch 6:00 – 8:00 PM 30.00

Using a Multi-cooker can make your food preparation blissfully easy. Come learn the steps to

slow cook and pressure cook these specialties. Our lesson is Chef Lisa's Famous Carrot Soufflé

and Classic Deviled Eggs, and Macaroni and Cheese. THIS IS A VIRTUAL CLASS

THURS OCT 29 CAST IRON CREATIONS Linda Martin 6:30 – 9:30 PM 65.00

Discover the way to best use cast iron to achieve great results with these recipes. This fun and

interesting lesson teaches Cast Iron Blackened Rib-Eye with Horseradish Cream Sauce; Lemon

& Rosemary Chicken Under a Skillet; Cast Iron Bacon & Sweet Potato Hash, and Spicy Cast

Iron Cooked Brussels Sprouts. Dessert will be Blackberry & Peach Skillet Cobbler with

Homemade Vanilla Ice Cream. THIS IS A HANDS-ON CLASS

FRIDAY OCT 30 LUNCH AND LEARN Scott Weaver 12:00 NOON – 1:00 PM 30.00

Come for a yummy lesson & learn classic recipes you’ll love to make for yourself. This

DEMONSTRATION lesson is Chilled Potato and Leek Soup with Creme Fraiche and Chives;

Chicken Scallopini with Spinach, Tomatoes, and Mushrooms served with Buttered Linguini

Pasta. Dessert will be No-Bake Chocolate Peanut Butter Cookies and Vanilla Bean Ice Cream. THIS IS A DEMONSTRATION CLASS


Create a special date night and invite your partner to share an amazing culinary experience. The

three-course menu you will learn will be prepared by a group of couples each taking on part of

the lesson. Come for Shrimp & Chorizo Pizza Amuse with Escarole & Manchego Cheese, and

Roasted Beet & Baby Arugula Salad with Goat Cheese & Balsamic Dressing, served with

Sauvignon Blanc. The entrée is Pan Seared Pork Tenderloin with Star Anise & Hoisin-Red Wine

Sauce and Cast Iron Bacon & Sweet Potato Hash, served with Merlot. Dessert will be White

Chocolate Bread Pudding with Homemade Vanilla Ice Cream & Bourbon-Praline Sauce. THIS IS A HANDS-ON CLASS

SAT OCT 31 BREAD BAKING III Scott Weaver 9:30 AM – 12:30 PM 65.00

In the third class of the Bread Baking series you’ll learn to make Classic English Muffins using

both a Sourdough starter and Yeast, New York-style Everything Bagels with Whipped Cream

Cheese; Toast Platter with Avocado Toast with Roasted Cherry Tomatoes and Egg Toast with

Prosciutto and Spinach, and Goat Cheese, Arugula and Lemon Zest; and yeasty, irresistible melt-

in-your-mouth Cinnamon Rolls with a Brown Sugar Glaze. THIS IS A HANDS-ON CLASS

Food

Facts

In the San Francisco Bay area, people have been eating avocado toast since at

least 1885(!)

https://en.wikipedia.org/wiki/San_Francisco_Bay_Area


SAT OCT 31 MODERN FRENCH GALETTES Terri Milligan 2:00 – 5:00 PM 65.00

This lesson of stunning Galettes is also a lesson on making a one dish meal! Treat yourself to the

amazing experience of learning to construct a free-form French Pie, fill it with fresh Vegetables

or Fruits and turn it into a beautiful baked Pastry. Our lesson is Asparagus and Ricotta Puff

Pastry Galette; Caramelized Onion and Tomato Galette with fresh Chives; Stone Fruit Dessert

Galette; Salted Caramel Apple Galette, and Wild Mushroom Upside Down Miniature Galettes. THIS IS A HANDS-ON CLASS

NOVEMBER

TUES NOV 3 SAUTE AND SAUCES Scott Weaver 9:30 AM – 12:30 PM 65.00

Sign up for this lesson of culinary fundamentals and add valuable skills to your cooking

knowledge. The Sauce making principals of each recipes can add depth and diversity to your

meals; mastering the dynamic skill of Sauté will add a wide range of dishes you can confidently

prepare with ease. Come for an inspiring lesson of Sautéed Breast of Chicken with Wild

Mushrooms Jus Lie (lightly thickened Sauce) and Rosemary Roasted Potatoes; Mediterranean-

style Shrimp Scampi with Roasted Garlic Tomatoes and Basil with Beaten Butter Sauce and

Linguini Pasta; Chili Rubbed Pork Tenderloin with Pan Juice Tequila Butter Sauce served with

Creamy Grits; Simple Sautéed Fish with Beurre Noisette (Brown Butter) Lemon and Capers with

classic Tourneed (Barrell) Potatoes, and Sautéed Filet of Beef with Red Wine Sauce. THIS IS A HANDS-ON CLASS

WEDNESDAY NOV 4 INTRO TO CHINESE Lisa Brisch 2:00 – 4:00 PM 30.00

Enjoy an introduction to creating foods and flavors of Chinese cuisine. These specialties are

traditional favorites for great meals you can prepare easily at home. Sign up to learn General

Tso's Chicken and Pork Lo Mein, and oven-baked Rice. THIS IS A VIRTUAL CLASS

WEDNESDAY NOV 4 INTRO TO CHINESE Lisa Brisch 6:00 – 8:00 PM 30.00

Enjoy an introduction to creating foods and flavors of Chinese cuisine. These specialties are

traditional favorites for great meals you can prepare easily at home. Sign up to learn General

Tso's Chicken and Pork Lo Mein, and oven baked Rice. THIS IS A VIRTUAL CLASS

THURS NOV 5 PARISIAN PLEASURES Linda Martin 6:30 – 9:30 PM 65.00

Parisian cuisine is world famous for the fine flavors achieved with quality ingredients and

cooking techniques with classic beginnings. Come for a fun and rewarding lesson to learn Crispy

Potato Galettes with Shrimp & Crème Fraiche Appetizer and Salad of Mixed Greens with French

Bread Croutons & Fresh Herb Vinaigrette. The entrée is Pan-Roasted Sole with Caper-Brown

Butter Sauce and Classic French Ratatouille. Dessert will be Parisian Crepes with Fresh Berries

& Whipped Cream. THIS IS A HANDS-ON CLASS

Cooking

School

Fact

Find out about Virtual Classes!

https://www.sweetbasilgourmet.com/class-schedule/


FRI NOV 6 LUNCH AND LEARN Linda Martin 12:00 NOON – 1:00 PM 30.00

Come for a great lesson meant for enjoyment in the fall. Our DEMONSTRATION lesson

teaches a menu great for entertaining. Enjoy Oven Roasted Sundried Tomato Pesto Chicken with

Basil Oil, Orzo Pilaf with Green Onion & Fresh Parmesan and Cast Iron Cooked Brussels

Sprouts with Toasted Garlic. Dessert will be Dark Chocolate Cake with Homemade Coffee Ice

Cream & Chocolate-Espresso Sauce. THIS IS A DEMONSTRATION CLASS

FRI NOV 6 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple

Invite your partner to spend a fun evening cooking together as part of the group creating a

gourmet three course menu which we will serve with a sampling of wine. Come for a very fun

evening to learn Fig & Goat Cheese Crostini with Port Sauce Amuse and Grilled Caesar Salad

with Rosemary Croutons, served with Pinot Grigio. The entrée is Cast Iron Seared New York

Steak with Cabernet Au Jus, Oven Roasted Garden Beets & Carrots with Dijon Butter & Fresh

Dill, served with Cabernet Sauvignon. Dessert will be Warm Cinnamon-Apple Crisp with

Homemade Vanilla Ice Cream & Bourbon-Caramel Sauce. THIS IS A HANDS-ON CLASS

SAT NOV 7 KIDS COOK Scott Weaver 9:30 AM – 12:30 PM 65.00

Kids ages 8 and above, come for a class teaching how to make some of your favorite Pizzas &

Pastas so that you can make them any time you want! Our lesson is Grandma’s best Macaroni

and Cheese (better than the blue box variety); Classic Pizza Margarita with Mozzarella,

Tomatoes and Basil; Spaghetti and hand-made Meatballs; Fresh Ramen Noodles Soup Bowl; and

Crazy good Loaded Hot Dog Pizza. THIS IS A HANDS-ON CLASS

SATURDAY NOVEMBER 7 BEAUTY OF SPAIN Terri Milligan 2:00 – 5:00 PM 65.00

Plan a fun afternoon and learn about the unique, hearty and wonderfully satisfying flavors of

Spanish cuisine. This inspiring lesson of famous dishes includes: Basque Chicken Sauté with

Roasted Peppers and Green Olives; Ensalada Valencia (Oranges, Olives and Fennel Salad);

Tortilla de Patatas (Spanish Potatoes with Vegetables, Onion and Garlic); Romanesco Sauce

with Grilled Vegetables, and dessert of Cherry Basque Pie. THIS IS A HANDS-ON CLASS

TUES NOV 10 PIE BAKING PERFECTION Scott Weaver 9:30 AM – 12:30 PM 65.00

Get into the fun and excitement of making your own Pies starting from scratch. Learn the easy

way to make amazing Pie Crusts then fill your creations with these luscious, tempting fillings.

Our lesson teaches Classic Apple Pie with Thyme-infused Lattice Crust, topped with Crème

Anglaise; Rich Bittersweet Chocolate-Kahlua Tart with Salted Caramel Drizzle; Savory Thyme

Infused Chicken Pot Pie with Carrots, Onions, Peas and Corn; Creme Brûlée Pie with Vanilla

Custard and Chef Scott’s bountiful Bourbon Pecan Pie decorated with whole glazed Pecans,

lavished with Whipped Cream. THIS IS A HANDS-ON CLASS

Food

Fact

Romanesco Sauce is a tomato-based sauce that originated from Tarragona, a

sea port town in Catalonia.

https://en.wikipedia.org/wiki/Sauce

https://en.wikipedia.org/wiki/Tarragona

https://en.wikipedia.org/wiki/Catalonia


WED NOV 11 EASY MAKE AHEAD APPETIZERS Lisa Brisch 2:00 – 4:00 PM 30.00

Treat yourself to a fun lesson of delicious finger foods so you can create and serve them to

people who will love what you’ve cooked specially for them. Our easy-to-make creative lesson

is Crostini with Gorgonzola, Caramelized Onion Fig Jam and Butternut Squash on Toast, and

Prosciutto & Gruyere Puff Pastry Pinwheels. THIS IS A VIRTUAL CLASS

WED NOV 11 EASY MAKE AHEAD APPETIZERS Lisa Brisch 6:00 – 8:00 PM 30.00

Treat yourself to a fun lesson of delicious finger foods that you can create and serve them to

people who will love what you’ve created for them. Our easy-to-make creative lesson is Crostini

with Gorgonzola, Caramelized Onions, and Fig Jam and Butternut Squash on Toast, and

Prosciutto & Gruyere Puff Pastry Pinwheels. THIS IS A VIRTUAL CLASS

THURSDAY NOVEMBER 12 GRILL IT! Linda Martin 6:30 – 9:30 PM 65.00

Make your grill your friend! This class teaches how to feel at ease grilling an entire meal. Come

gain knowledge of heat levels, temperatures and timing while using your grill. This fun lesson

teaches Rosemary Skewered Grilled Shrimp; Grilled Caesar Salad with Garlic Croutons; Perfect

Grilled Rib-Eye Steak with Blue Cheese & Rosemary Butter, and Grilled Asparagus with

Candied Bacon. Dessert will be Homemade & Grilled Butter Pound Cake with Chocolate-

Espresso Sauce and Freshly Whipped Cream. THIS IS A HANDS-ON CLASS

FRIDAY NOV 13 LUNCH & LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00

Here is an easy and delicious meal you can enjoy preparing for yourself, family and friends. Our

DEMONSTRATION will inspire you with a menu of Maple Balsamic Glazed Salmon with fresh

Strawberry Salsa, served with Couscous with Apricot Vinaigrette and fresh Mint. Dessert will be

French Autumn Apple Cake with Rum-infused Chantilly Cream. We’ll enjoy it all with a French

Champagne Cocktail. THIS IS A DEMONSTRATION CLASS

SAT NOV 14 HOLIDAY APPETIZERS Scott Weaver 9:30 AM – 12:30 PM 65.00

Throw a holiday party and dazzle your guests with a menu that will stand out with a beautiful

presentation and a lavish array of flavors. Treat your guests to Antipasto Rosemary Wreath-with

Salami, Prosciutto, Turkey, Gorgonzola, Mozzarella Balls, Olives, Artichoke Hearts, Marcona

Almonds and Grapes with Pita Rounds and Focaccia Bread; Holiday Baked Brie with Puff Pastry

and Cranberries; Crab Stuffed Mushrooms; Individual Cranberry Cheese Rolls skewered with

Rosemary, and Roasted Asparagus-wrapped with Prosciutto & Balsamic Drizzle. THIS IS A HANDS-ON CLASS

SAT NOV 14 COMFORTING SOUP & BREAD Terri Milligan 2:00 – 5:00 PM 65.00

There is something so satisfying about making and eating Soup. Add homemade Bread and the

meal is deliciously complete! Treat yourself to a great lesson and learn Moroccan Butternut

Squash with Coconut Crème; Winter White Vegetable Bisque with Spiced Pepitas; Corn

Chowder with Chile Lime and Cotija Cheese; Mozzarella, Basil and Sun-dried Tomato Quick

Bread, and Pumpkin Spiced Scones with Cinnamon Butter. THIS IS A HANDS-ON CLASS


TUES NOV 17 SMALL GATHERINGS Scott Weaver 9:30 AM – 12:30 PM 65.00

Here is an impressive combination of foods with a complete meal of finger foods which will gain

praise and provide complete enjoyment. Come for a fun morning of preparations to learn warm

Creamy Spinach and Artichoke Dip with toasted Baguette Rounds; Pork Tenderloin roasted and

sliced with a spread of Tapenade on Croustade; Charcuterie Board – variety of Italian Meats,

Fontina, Manchego and Blue Cheeses, Mixed Olives and Apple Butter; Lemon Hummus with

Roasted Vegetables, and warm Cheese Gougers “little Cheese Puffs”. THIS IS A HANDS-ON CLASS

WEDNESDAY NOV 18 CINNAMON ROLLS Lisa Brisch 2:00 – 4:00 PM 30.00

From the comfort of your own kitchen learn to make these yeasty, yummy Cinnamon Rolls made

with lots of Brown Sugar and Saigon Cinnamon and drizzled with white Icing. They are great

treats to make for your family at the Holidays or any time you want a special morning treat.

We’ll pair them with Yogurt Fruit Parfaits with Homemade Granola. THIS IS A VIRTUAL CLASS

WEDNESDAY NOV 18 CINNAMON ROLLS Lisa Brisch 6:00 – 8:00 PM 30.00

From the comfort of your own kitchen learn to make these yeasty, yummy Cinnamon Rolls made

with lots of Brown Sugar and Saigon Cinnamon, drizzled with white Icing. They are great treats

to make for your family at the Holidays or any time you want a special morning treat. We’ll pair

them with Yogurt Fruit Parfaits with Homemade Granola. THIS IS A VIRTUAL CLASS

THURS NOV 19 TUSCAN HOLIDAY Linda Martin 6:30 – 9:30 PM 65.00

Specialties from Tuscany are wonderful flavors to enjoy any time and the more often the better!

Come learn to make these recipes perfect for the holidays or whenever you’re having a special

occasion! We’ll make Homemade Grilled Flatbread with fresh Tomato, Basil, & Romano

Cheese; Roasted Pears, Walnuts & Baby Arugula Salad with Shallot Dressing; Oven Roasted

Chicken with Pancetta, Olives, & White Wine; Sautéed fresh Vegetable with Olives & Herbs,

and Olive Oil Cake with Blackberry Jam & Sweet Mascarpone. THIS IS A HANDS ON CLASS

FRI NOV 20 LUNCH AND LEARN Scott Weaver 12:00 NOON – 1:00 PM 30.00

Join us for a delicious and satisfying lunch and DEMONSTRATION lesson to learn a healthy

combination of contemporary recipes. Sign up for Savory Pumpkin Soup served with Scott’s

Roasted Vegetable Sandwich on Country Bread with roasted Eggplant, Zucchini, melty

Mozzarella and Fontina Cheeses and Roasted Peppers served open-faced with Herbed Garlic

Aioli. Dessert will be fresh Lemon Gelato with Gingersnap Cookies. THIS IS A DEMONSTRATION CLASS

Store Fact

A Sweet Basil Gift Basket is a great gift anytime! We always have Ready-2Go

Gift Baskets available or we can help you create a Gift Basket from just about

anything in the store.



Plan a great evening cooking a gourmet menu with your partner. You will be part of a group

creating a three-course meal which will be accompanied by a sampling of wine. Our lesson is

Seared Sea Scallop Amuse with Champagne-Butter Sauce and Fall Greens Salad with Toasted

Walnuts & Parmesan with Balsamic Dressing, served with Sauvignon Blanc. The entrée will be

Flame Cooked Gorgonzola Crusted Filet Steaks with Shallot-Port Sauce, and Slow Cooked

Saffron Risotto, served with Merlot. Dessert will be Flourless Chocolate Cake with Dark

Chocolate Sauce and Fresh Raspberries. THIS IS A HANDS-ON CLASS

SAT NOV21 FRENCH PASTRIES Scott Weaver 9:30 AM – 12:30 PM 65.00

If you like to bake, here is a great lesson teaching classic French Pastries which you can

accomplish with surprise and delight! Experience making from scratch - classic favorite Pastries

including: Classic “Genoise” Chocolate Cake with Ganache; Savory French “Pate Brisee”

Alsatian Onion Tart (from the northeast of France, made with wonderful Cheese and Onions and

French Pie Crust); Sweet French “Pate Sucree” Lemon Tart with Candied Pistachios (a lighter

style Tart with a sweet French Pie Crust); Classic Puff Pastry Napoleons using Puff Pastry filled

with Vanilla Pastry Crème topped with Chocolate Ganache, and Country-style Fresh Apple

Galette with Creme Fraiche. THIS IS A HANDS-ON CLASS

SAT NOV 21 HORS D’OEUVRES & SMALL PARTIES Gus Dallas 2:00 – 5:00 PM 40.00

This is the time of year we realize how much we have to be thankful for. Our class celebrates the

Holiday and creates a way to best celebrate with the people close to us in small gatherings. Our

friend Gus Dallas from LA will be here to join in preparing an easy impressive menu of finger

foods for the holidays. He will show us some of his best tools and cookware and will entertain

with all the great jokes he has stored up for us. Come for a fun afternoon to enjoy Artichoke

Cheese Wontons; Tomato Crostini with Creamy Feta; Baked Brie Bites and Pepper Crusted

Steak with Horseradish Crème on Garlic Toast. We’ll enjoy it all with Eggnog Punch and Hot

Ruby with Bubbles. THIS IS A DEMONSTRATION CLASS

MON NOV 23 MAKE AHEAD THANKSGIVING Lisa Brisch 2:00 – 4:00 PM 30.00

Making Thanksgiving dinner is an easy, fun meal to prepare when you have good recipes and the

know-how to do it. This TWO-PART series (Monday & Tuesday) will show you how to make

your dinner – from your home - ahead of time when you follow Chef Lisa in her step-by-step

instructions. This lesson starts with the side dishes you can make ahead and hold including

Candied Pecan Sweet Potato Casserole (no marshmallows!); Turkey Gravy and make ahead

Mashed Potatoes. THIS IS A VIRTUAL CLASS

TUES NOV 24 STIR-FRY STAND-OUTS Scott Weaver 9:30 AM – 12:30 PM 65.00

Treat yourself to a dynamic, fun lesson and learn the process of successful Stir-Fry. Our lesson

teaches classic favorite recipes with the valuable experience practicing classic Stir-Fry

techniques. This lesson teaches Broccoli Beef Stir-Fry with Broccoli, Carrots, and Snow Peas;

Orange Chicken Stir-fry with Orange, Soy Sauce, Celery and Red Pepper, Scallions and Sesame

Seeds; White Rice and House Fried Rice; Szechuan Pork with Red Pepper, and Bok Choy, (a

spicy dish from the southwest area of China), and Kung Pao Chicken- a zesty Chicken Stir-fry

with Red Peppers, Roasted Peanuts, Snow Peas and Seasonings.

THIS IS A HANDS-ON CLASS


TUES NOV 24 MAKE AHEAD THANKSGIVING Lisa Brisch 2:00 – 4:00 PM 30.00

The second lesson of our easy Make-Ahead Thanksgiving shows you how to make your Herbed

Roasted Turkey, Stuffing with Dried Cherries, and Pear-Ginger Cranberry Sauce. As with the

first lesson, you make your meal in your kitchen with Chef Lisa in our kitchen. She will show

you how to cook it then get it ready for a perfect meal on Thanksgiving Day!

THIS IS A VIRTUAL CLASS

FRI NOV 27 LUNCH AND LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00

Enjoy a Beef inspired lunch and DEMONSTRATION lesson with a menu you can prepare to

surprise and satisfy family and friends. Come for Skillet Bourbon Strip Steak with Rosemary and

Thyme, served with Roasted New Potatoes with Bacon and Lemon Zest. Dessert will be White

Chocolate and Cherry Bread Pudding with Caramel Sauce. We’ll enjoy lunch with a French

Champagne Cocktail. THIS IS A DEMONSTRATION CLASS


Create a special date night and come for an amazing culinary experience where you and your

partner are part of creating this great meal. Our lesson is Tequila Flamed Shrimp Amuse and

Charred Corn & Radicchio Salad with Balsamic Syrup & Shaved Parmesan, served with

Sauvignon Blanc. The entrée will be Grilled Red Snapper with Jalapeno-Basil Sauce and Oven

Roasted Fresh Broccoli, served with Pinot Noir. Dessert will be Salted Caramel Pots de Crème

with Sea Salt & Freshly Whipped Cream. THIS IS A HANDS-ON CLASS

SAT NOV 28 GINGERBREAD HOUSES Scott Weaver 9:30AM – 12:30PM 60.00

This fun class is for builders ages 8 and above who want to create their own most beautiful

Gingerbread House! You’ll get your own house, then all the icing you need to trim it. Next,

you’ll choose from a HUGE array of candies and building (decorating) materials to decorate

your house. When you’re done you will have your own amazing Gingerbread house, you’ll take

home to enjoy through the holiday season. THIS IS A HANDS-ON CLASS

Cooking

School

Fact

Building and Decorating Gingerbread Houses is FUN for all ages!

SAT NOV 28 MEDITERRANEAN VEGETARIAN Terri Milligan 2:00 – 5:00 PM 65.00 The sun-drenched regions of the Mediterranean are rich with specialties which lend themselves

to the vegetarian diet. We’re using these Mediterranean ingredients and blending them to create

unforgettable flavors with recipes that include: Root Vegetable Tagine with Moroccan Couscous;

Turmeric-Roasted Cauliflower with Pistachio Gremolata; Sun-dried Tomato and fresh Sage

Risotto, and Eggplant “Meatballs” with homemade Marinara Sauce. Dessert will be Orange

Almond Cake soaked in Citrus Syrup. THIS IS A HANDS-ON CLASS


DECEMBER

HOLIDAY COOKIES LINDA MARTIN, TERRI MILLIGAN, SCOTT WEAVER

Mondays: December 14 & 21 6:30 – 9:30 PM

Tuesdays: December 1, 8, 15 & 22 9:30 AM-12:30 PM

Thursdays: December 3, 10 & 17, 9:30 AM-12:30 PM

Saturdays: December 5, 12, 19, 9:30 AM-12:30 PM AND 2:00 – 5:00 PM

Come for a fun three-hour class to be part of making 10 varieties of specialty Holiday Cookies!

They make great gifts to share as a special treat! We will gather the ingredients for each cookie

ahead of time, you come make them and bake them, and when we’re finished, each person will

take home 16-18 dozen Cookies. We work in teams of two, so you can sign up with a friend to

be a team. Sign up early & bring a container to take your cookies home.

Note: Please see the Holiday Cookies cancellation policy on Page 2


TUES DEC 1 HOLIDAY COOKIES SCOTT WEAVER 9:30 AM-12:30 PM 70.00


They make great gifts to share for a special treat! We will gather the ingredients for each cookie




Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS

WEDNESDAY DECEMBER 2 THAI TREASURES Lisa Brisch 2:00 – 4:00 PM 30.00

Great Thai comes from using the best combination of ingredients and flavorings with an

understanding of using a Wok. Enjoy a fun experience and cook from your kitchen with Chef

Lisa in ours and learn how to incorporate ingredients that make amazing Thai flavors. Learn here

so you are free to make these specialties at any time! Our lesson is Thai Shrimp Bisque and

Jasmine Rice Cakes with Thai Vegetable Curry, and Bell Pepper, Cucumber, & Peanut Salad.

THIS IS A VIRTUAL CLASS

WEDNESDAY DECEMBER 2 THAI TREASURES Lisa Brisch 6:00 – 8:00 PM 30.00

Great Thai comes from using the best combination of ingredients and flavorings with an

understanding of using a Wok. Enjoy a fun experience, cook from your kitchen with Chef Lisa in

ours, and learn how to incorporate ingredients that make amazing Thai flavors. Learn here so

you are free to make these specialties at any time! Our lesson is Thai Shrimp Bisque and Jasmine

Rice Cakes with Thai Vegetable Curry, and Bell Pepper, Cucumber, & Peanut Salad. THIS IS A VIRTUAL CLASS

Sweet

Basil

Fact

A Sweet Basil Gift Certificate?

Perfect!

https://www.sweetbasilgourmet.com/gift-certificates/


THURS DEC 3 HOLIDAY COOKIES TERRI MILLIGAN 9:30 AM-12:30 PM 70.00







THURS DEC 3 TAMALES Linda Martin 6:30 – 9:30 PM 65.00

Discover the magic of making Tamales. These time-tested recipes burst with the most satisfying

flavors and varieties you will enjoy every time you make them. Technique is important and the

lesson teaches the step by step process to make perfect Tamales. Come for a fun evening to make

Chicken Tamales with Mole Sauce; Hot Chorizo Tamales with Guacamole; Cumin & Pork

Tamales with Green Sauce; Spicy Butternut Squash Tamales with Black Bean Salsa, and

Traditional Beef Tamales with Red Sauce. THIS IS A HANDS-ON CLASS

FRI DEC 4 LUNCH AND LEARN Linda Martin 12:00 NOON – 1:00 PM

s32.00

We can’t help but think of Julia Child when we get ready for this lesson. This classic French dish

is special, perfect for the season, and a great choice for entertaining. Treat yourself to lunch and

DEMONSTRATION of Boeuf Bourguignon served with Fresh Asparagus with Toasted

Hazelnuts & Lemon Gremolata. Dessert will be Salted Caramel Pots de Crème with Sea Salt &

Freshly Whipped Cream. THIS IS A DEMONSTRATION CLASS

FRI DEC 4 GOURMET COUPLES Linda Martin 6:30 – 9:30 PM 150.00 per couple

Come with your partner for an amazing evening of cooking and learn a three-course gourmet

menu. Couples will work together to make this menu then when it’s time to sit down and enjoy

the meal will sample wine with the meal. Come for Blistered Shishito Pepper Amuse with

Togarashi, Sea Salt and Saffron Aioli, and Grilled Chipotle Caesar Wedges with Cornbread

Croutons, served with Sauvignon Blanc. The entrée is Korean Style Marinated & Char Cooked

Rib Eye Steak and Curry Scented Roasted Fresh Vegetables, served with Zinfandel. Dessert will

be Homemade Mocha Chip Gelato with Freshly Whipped Cream. THIS IS A HANDS-ON CLASS

SAT DEC 5 HOLIDAY COOKIES LINDA MARTIN 9:30 AM-12:30 PM 70.00







Food

Fact

Shishito Pepper ~ Shishito pepper is known as kkwari-gochu in Korea because

its wrinkled surface resembles ground cherries. Wikipedia

https://en.wikipedia.org/wiki/Shishito


SAT DECEMBER 5 HOLIDAY COOKIES SCOTT WEAVER 2:00 – 5:00 PM 70.00









They make great gifts to share for anyone who needs a special treat! We will gather the

ingredients for each cookie ahead of time, you come make them and bake them, and when we’re

finished, each person will take home 16-18 dozen Cookies. We work in teams of two, so you can

sign up with a friend to be a team. Sign up early & bring a container to take your cookies home.


WED DEC 9 FRENCH FAVORITES Lisa Brisch 2:00 – 4:00 PM 30.00

This lesson offers authentic French specialties you can prepare for many occasions and the

enjoyment of everyone you cook for. Cook along with Chef Lisa from your kitchen while she

guides you step-by-step through the lesson while in our kitchen. Treat yourself to the lesson and

you’ll have a delicious dinner prepared at the end! Join us for Quiche Lorraine; Chicken

Veronique (Chicken Cutlets with a White Wine Cream Sauce, Grapes & Tarragon), and Arugula,

Radish, & Comté (Cheese) Salad. THIS IS A VIRTUAL CLASS

WED DEC 9 FRENCH FAVORITES Lisa Brisch 6:00 – 8:00 PM 30.00

This lesson offers authentic French specialties you can enjoy preparing for many occasions and

the enjoyment of everyone you cook for. Cook along with Chef Lisa from your kitchen while she

guides you step by step through the lesson from our kitchen. Treat yourself to this fun lesson and

you’ll have a delicious dinner prepared at the end! Join us to learn Quiche Lorraine; Chicken

Veronique (Chicken Cutlets with a White Wine Cream Sauce, Grapes & Tarragon), and Arugula,

Radish, & Comté (Cheese) Salad. THIS IS A VIRTUAL CLASS



They make great gifts to share a special treat! We will gather the ingredients for each cookie





Food

Fact

Compté ~ a French cheese made from unpasteurized cow's milk in the

Franche-Comté traditional province of eastern France. Wikipedia

https://en.wikipedia.org/wiki/Shishito


THURS DEC 10 EASY HOLIDAY DINNER Linda Martin 6:30 – 9:30 PM 70.00

This great holiday menu offers an easy way to have a group of people for dinner entertaining

using these recipes. Our lesson is Baked Brie Appetizer with Dried Cherries & Fresh Thyme;

Herb Roasted Beef Tri-Tip with Easy Blender Béarnaise Sauce; Oven Roasted Julienned Carrots,

Squash, & Peppers with Olive Oil & Fresh Herbs, and Petite Baked Potatoes with Crème Fraiche

& Chives. Dessert will be Dark Chocolate Cake with Homemade Vanilla Ice Cream &

Chocolate-Rum Sauce with Frosted Cranberry & Mint Garnish. THIS IS A HANDS-ON CLASS

FRI DEC 11 LUNCH AND LEARN SCOTT WEAVER 12:00 NOON – 1:00 PM 30.00

Sign up for a delicious lunch and DEMONSTRATION of Thai-style Sautéed Pork Medallions

with Coconut Rice and crispy Shallots, served with Zucchini Carpaccio with Lemon Zest, Olive

Oil, Walnuts and Parmesan. (These recipes are great for entertaining!) Dessert will be Yogurt

Panna Cotta with Pineapple Granita. THIS IS A DEMONSTRATION CLASS


Make this evening a special date night and invite your partner to come to prepare an amazing

meal with a group of other couples. Our lesson of a three-course meal is Walnut Pesto & Goat

Cheese on Grilled Crostini with Fresh Avocado Amuse and Crisp Iceberg Wedge Salad with

Creamy Blue Cheese Dressing, served with Sauvignon Blanc. The entrée is Flame Cooked

Rosemary Chicken with Blackberry-Red Wine Sauce and Cast Iron Cooked Brussels Sprouts

with Toasted Garlic, served with Merlot. Dessert will be Homemade Coffee Ice Cream with

Chocolate Espresso Sauce. THIS IS A HANDS-ON CLASS








SAT DEC 12 HOLIDAY COOKIES SCOTT WEAVER 2:00 – 5:00 PM 70.00







Market

Café

Fact

Why is our Iced Tea so great? It’s Tropicana from Germany and imported by

the San Francisco Herb Company. Ingredients: Black OP tea, calendula petals, safflower petals, cornflower petals, rose petals, natural and artificial mango and passionfruit flavors (It’s available to take home at our Front Desk.)


MON DEC 14 HOLIDAY COOKIES LINDA MARTIN 6:30 – 9:30 PM 70.00









We will gather the ingredients for each cookie ahead of time, you come make them and bake

them, and when we’re finished, each person will take home 16-18 dozen Cookies. We work in

teams of two, so you can sign up with a friend to be a team. Sign up early & bring a container to

take your cookies home. Note: Please see the Holiday Cookies cancellation policy on Page 2. THIS IS A HANDS-ON CLASS

WED DECEMBER 16 COOK ONCE, EAT TWICE Lisa Brisch 2:00 – 4:00 PM 30.00

This class is designed to make your life simpler and easier especially when you don’t have much

time to make dinner! This lesson teaches how to use one set of recipes to make a meal, then take

the left-overs and turn it into a second meal. From your own kitchen, cook along with Chef Lisa

in our kitchen and learn to make Sausage & Beef Meatballs with Marinara and then turn it into a

meal of “Pizza” Stuffed Peppers. THIS IS A VIRTUAL CLASS

WED DECEMBER 16 COOK ONCE, EAT TWICE Lisa Brisch 6:00 – 8:00 PM 30.00

This class is designed to make your life simpler and easier especially when you don’t have much

time to make dinner! This lesson teaches how to use one set of recipes to make a meal, then take

the left-overs and turn it into a second meal. From your own kitchen, cook along with Chef Lisa

in our kitchen and learn to make Sausage & Beef Meatballs with Marinara and then turn it into a

meal of “Pizza” Stuffed Peppers. THIS IS A VIRTUAL CLASS






take your cookies home.


THURS DEC 17 WOK AROUND THE WORLD Linda Martin 6:30 – 9:30 PM 65.00

Learn from the experience in this class how to stir-fry to be able to “quick cook” these recipes to

enjoy the dynamics of great Oriental flavors. Come for Mongolian Stir-Fry Lamb with Scallions

& Sesame Oil; Thai Shrimp Stir-Fry with fresh Tomatoes & Basil; Beijing Spicy Beef with

Fresh Ginger, Garlic, & Peppers; Kimchi Udon Noodle Stir-Fry, and Stir-Fry Vegetable Lo

Mein. THIS IS A HANDS-ON CLASS


FRIDAY DEC 18 LUNCH AND LEARN Terri Milligan 12:00 NOON – 1:00 PM 30.00

Treat yourself to a holiday celebration with a menu made for special occasions! Our

DEMONSTRATION lesson is a delicious Brandied Chicken and Apple French Crepe, served

with Holiday Salad of fresh Greens, Sugared Nuts and Pomegranates. Dessert will be White

Chocolate Peppermint Mousse Parfait and a Poinsettia Prosecco Cocktail. THIS IS A DEMONSTRATION CLASS


Plan a special evening with your partner and spend a great evening being part of creating a

delicious three-course gourmet meal. Couples will work together to prepare Sautéed Mushroom

& Goat Cheese Toasts with Basil Oil Amuse, and Butternut Squash Soup with Maple Crème

Fraiche, served with Chardonnay. The entrée is Beef Wellington with Green Peppercorn Sauce

and Butter Sautéed Green Beans, Baby Carrots, & Roasted Garlic, served with Cabernet

Sauvignon. Dessert will be Individual Chocolate Bread Puddings with Bourbon Custard Sauce. THIS IS A HANDS-ON CLASS








SAT DEC 19 HOLIDAY COOKIES SCOTT WEAVER 2:00 – 5:00 PM 70.00







MON DEC 21 HOLIDAY COOKIES LINDA MARTIN 9:30 AM-12:30 PM 70.00






Store

Facts 1. We offer Complimentary gift-wrap for any purchase of

$25.00 or more.

2. We can ship your gifts (UPS) anywhere in the United States.








SAT DEC 26 SOUTHWEST SIZZLE Scott Weaver 9:30 AM – 12:30 PM 65.00

Enjoy a class with all the sizzle Southwest cuisine can offer! Our lesson teaches about the foods

and flavors of our region with recipes you can have fun using often for family and friends. Come

discover these specialties including Cowboy Caviar- made with Black Beans, Pico de Gallo,

roasted Corn, Avocado with fresh-made Tortilla Chips; Green Chili Macaroni and Cheese with

roasted Green Chilies, melty Cheeses with Roasted Corn and Bread Crumbs; Spicy Maria Burger

a Spectacular Beef Burger dressed with slightly sweet Jalapeño Relish, Chipotle Aioli, Pepper-

Jack Cheese and slices of Avocado on a Brioche Bun; Elote Salad- a chilled salad with roasted

Corn, roasted Poblano, Queso Fresco and Cilantro with Chili Lime Dressing. Dessert will be

Chili-Glazed Grilled Pineapple served warm with Vanilla Ice Cream. THIS IS A HANDS-ON CLASS

SATURDAY DEC 26 WORLD FOOD TOUR Terri Milligan 2:00 – 5:00 PM 65.00

Take a fun inspiring culinary journey of world-famous specialties! Our delicious, inspiring

lesson teaches Kimchi-Glazed Flat Iron Steak with Miso Grilled Vegetables; Crab Beignets with

Remoulade Sauce; Cannellini Bean, Artichoke & roasted Garlic Hummus with homemade

Flatbread, and Fried Green Plantains with Guacamole. Dessert will be Chocolate Crepes with

Nutella Ice Cream. THIS IS A HANDS-ON CLASS

TUE DEC 29 KIDS, PARENTS & DINNER S. Weaver 9:30A–12:30P 65.00 per person Kids if you are 8 or above, invite a parent or adult to come with you to learn to make these

yummy dinners! Help out with some new ideas and recipes your whole family will love! We’ll

learn to make Mini Chicken and Waffle “Sliders”, served with Maple Syrup and Raspberry

Sauce. Classic Caesar Salad Romaine, Cheesy Croutons, freshly grated Parmesan Cheese and

Caesar Dressing; Artisan Grilled Cheese Panini with four Cheese and Roasted Tomato Soup;

Sourdough Focaccia Pizza- with fresh-made Bread Crust topped with Pizza Sauce, Cheese and

Sausage. Dessert will be “Fruit Loop” Ice Cream and Chocolate Chip Cookies. THIS IS A HANDS-ON CLASS

TUES DEC 29 FRENCH FOR BEGINNERS Terri Milligan 6:30 – 9:30 PM 70.00 This class for beginner cooks to more advanced teaches French classic specialties for which

French cuisine is known. Come be part of a fun and inspiring lesson and dining experience to

learn Beef Bourguignon; Asparagus Puff Pastry Tart with Hollandaise Sauce; Crepes filled with

Caramelized Pear, Gruyere and fresh Thyme; Potato and Leek Bisque with toasted Almonds and

Coriander Seed garnish. Dessert will be Chocolate Raspberry Crème Brûlée. THIS IS A HANDS-ON CLASS


WED DEC 30 SOUTHWEST FLAVORS Lisa Brisch 2:00 – 4:00 PM 30.00

Enjoy a lesson focused on the amazing foods and flavors of our native cuisine. This lesson where

you’ll cook along with the Chef will teach all about the methods of preparing these specialties

perfectly. Sign up to learn Torta de Elote (Corn Soufflé) and Tex-Mex Cheese Enchiladas with

Chile Gravy. THIS IS A VIRTUAL CLASS

Food Fact 1. “Elote” is basically an ear of corn but best known with the “fixins”:

slathered in a spicy mixture of mayonnaise, crema, and chili powder

and then sprinkled with cheese. thekitchn.com

WED DEC 30 SOUTHERN ITALIAN FLAVORS Terri Milligan 6:30 – 9:30 PM 65.00

Southern Italian cuisine incorporates versions of favorites from the Italian culture with

ingredients grown and harvested in the southern provinces. Enjoy an Italian culinary experience

enlightening us to essential specialties and ingredients of the south. Our delicious lesson teaches

Sicilian Chicken sauté with Black Olives and Tomatoes; Crispy Orzo with Artichokes and

Lemon; Pasta e Fagioli with Escarole; Homemade Fettuccini Cacio e Pepe (Pepper and Cheese

Pasta). Dessert will be Lemon Olive Oil Cake with Vanilla-Scented Whipped Crème. THIS IS A HANDS-ON CLASS

Sweet

Basil

Fact

A Private Party or Team Building Event

would be perfect in our

SWEET BASIL KITCHEN!

Visit:

https://www.sweetbasilgourmet.com/team

-building-n-private-parties/

Or call Martie at 480-596-5628

https://www.sweetbasilgourmet.com/team-building-n-private-parties/

https://www.sweetbasilgourmet.com/team-building-n-private-parties/

Fall 2020 October ~ November ~ December

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Transcript of Fall 2020 October ~ November ~ December